Summary

Ingredients

• 200 g frozen spinach leaves, thawed
• 125 ml milk
• 2 egg (s)
• 100 g flour, e.., spelled flour type 630
• 1 teaspoon salt
• olive oil
• 1 sweet potato (s)
• Pepper, black
• 75 g almonds, chopped
• 100 g feta cheese

Print Recipe Pin Recipe

Instructions

1. For the sweet potato filling, peel the sweet potato and cut in half or quarter lengthways. Rub in a pinch of salt, pepper and a dash of olive oil and cook in the oven at 180 ° C (convection, top / bottom heat: 200 ° C) for about 45 minutes until it is soft. Then mash with a fork.
2. Toast the chopped almonds in a pan without fat. Mix with the sweet potato puree.
3. For the crepe batter, finely puree the defrosted spinach and whisk with the eggs. Gradually stir in the flour, then add the milk and season with the teaspoon of salt.
4. Heat some olive oil in a pan and fry medium-sized crepes (approx. 20 cm in diameter) in it. It is best to place a strip of feta cheese and some sweet potato puree in a longitudinal strip in the middle of the crepe immediately after turning it the first time. Then fold up the two sides so that a roll is created. Serve warm.
5. The recipe is designed for 3 people as a main course and makes about 9 crepes with a diameter of 20 cm. If you like it, you can also use goat cheese instead of feta cheese.